"Boasting five handmade moles — including mole negro, mole coloradito, mole amarillo, and mole verde — the Martinez family went all in on their first brick-and-mortar, even offering vegan mole, and vegan tlayudas. With decades of restaurant experience, the Martinezes are staying close to their San Marcos Tlapazola roots, while including seafood dishes like pescado zapoteco, inspired by Oaxaca’s Pacific coast, tasajo (beef jerky) fajitas, queso fundido, and a spicy ceviche made with Oaxacan chile de agua." - Bill Esparza
